13.
GOVERNMENT OF THE PUNJAB
HEALTH DEPARTMENT
NOTIFICATION
The_______________2007
NO.SO__________________. In exercise of the powers conferred by section 37 of the Punjab
Pure Food Ordinance, 1960 (VII of 1960), in suppression of the West Pakistan Rules, 1965, the
Governor of the Punjab is pleased to make the following rules
THE PUNJAB PURE FOOD RULES, 2007
1.Short title and commencement __ (1) These rules may be called the Punjab Pure Food
Rules,2007.
(2) They shall come into force at once.
2. “Definitions----In these, rules, unless the context otherwise requires, the following
expressions shall have the meanings hereby respectively assigned to them, ___
i “advertisement” Includes any notice, circular, label, wrapper, invoice or other
document, and any public announcement made orally or by means of producing or
transmitting light or sound; and “advertise” shall be construed accordingly;
ii “approved” means as approved by the Government of the Punjab.
iii “and/or”—Where the term “and/or” is used, “and” shall apply where possible,
otherwise “or” shall apply.
iv “appliance” includes the whole or any part of any utensil, machinery, instrument,
apparatus, or article used or intended to be used, in or for the
making,preparing,keeping,selling or supplying for any food.
v “bakery” means any place wherein is carried on the production or preparation, packing,
storing, display or sale of cream, biscuits, cakes, other bakery products or
confectionery;
vi “bottling factory” means any place in which aerated water, soda water, mineral or
spring water, syrup or other non-alcoholic beverage or any other food article is or
are bottled by way of trade or for sale;
vii “container” means any packaging of food for delivery as a single item, whether by
completely or partially enclosing the food and includes wrappers. A container may
enclose several units or types of packages when such is offered to the consumer.
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14.
viii
“claim” means any representation which states, suggests or implies that a food has
particular qualities relating to its origin, nutritional properties, nature, processing,
composition or any other quality and “claim” shall be construed accordingly;
ix “contravention”, in relation to any provision, includes any failure to comply with that
provision.
x “commercial operation” in relation to any food or contact material, means any of the
following, namely—
a)
selling, possessing for sale and offering, exposing
or advertisement for sale;
b)
c)
consigning, delivering or serving by way of sale;
preparing for sale or presenting, labelling
or wrapping for the purpose of sale;
d)
e)
storing or transporting for the purpose of sale;
Importing and exporting.
xi
“contact material” means any article or substance which is intended to
contact with food;
xii
“covering” includes any stopper, glass bottle, vessel,
wrapper;
come into
box, capsule, case, frame or
xiii “dairy” includes any farm, shed, milking-house, milk store, milk-shop, creamery or other
premises from which milk is supplied on or for sale, or in which milk is kept or used for
the purpose of sale or of manufacture into cream, butter, cheese, desi ghee, dried milk
or condensed milk or other milk products for sale, or in which vessels used for the sale
of milk are kept, but does not include a shop from which milk is supplied only in the
properly closed and unopened vessels in which it is delivered to the shop, or a shop or
other place in which milk is sold for consumption on the premises only;
xiv
xv
xvi
“food business” means any business in the course of
with respect to food or food sources are carried out;
which
commercial operations
“Food source” means any growing crop or live animal, bird or fish from which food is
intended to be derived whether by harvesting, slaughtering, milking, collecting eggs or
otherwise;
“Food premises”, means any premises used for the purpose of a food business.
xvii
”Form” means a form appended to these rules;
xviii
“Fresh”, means that the food is unprocessed, in its raw state and has not been frozen or
subjected to any form of thermal processing or any other form of preservation.
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xix
“homogenised milk” means milk which has been treated in such a manner as to ensure
break up of the fat globules contained therein to such an extent that after forty-eight hours
of quiescent storage, no visible cream separation occurs on the milk.
xx
“Human consumption” includes use in the preparation of food for human consumption;
xxi
“Infant” means a person not more than 12 months age;
xxii
“Ingredient” means any substance, including a food additive, used in the manufacture or
preparation of a food and present in the finished product although possibly in a modified
form.
xxiii
“Importer” means any person who has imported any food from outside the jurisdiction of
a local authority, or the Pakistan by land, sea or air and includes any person who, whether
as owner consignor or consignee, agent or broker, is in possession of or in any way
entitled to the custody or control of any food; and “import” shall be construed
accordingly ;
xxiv
“Lot” means a definitive quantity of a commodity produced essentially under the same
conditions.
xxv
“Label” means a display of written, printed or graphic matter upon the immediate
container of any article and upon the retail package of such article, unless it is easily
legible through the out side container or wrapper;
xxvi
“labelling” means all labels and other written, printed or graphic matter upon an article
or any of its containers, wrappers; or accompanying such article;
xxvii
“milk seller” means any person who offers for sale or sells to another any milk or milk
products for human consumption ;
xxviii.
“ordinance” means the Punjab Pure Food Ordinance, 1960 (VII of 1960)
xxix.
“Owner” includes consignor, consignee, indentor, importer, agent, broker,
commission agent, manufacturers or sellers’s agent and any other person in
possession of the food;
xxx.
“person” means any individual, partnership, corporation, company, firm, trustee, or
association.
xxxi.
“premises” includes any place, vehicle, stall or moveable structure used for such
purposes as may be specified in an order made by the Government;
xxxii. “preparation”, in relation to food, includes manufacture and any form of processing or
treatment, and “preparation for sale” includes packaging and “prepare for sale” shall
be construed accordingly;
xxxiii. “presentation”, in relation to food, includes the shape, appearance and packaging of
the food, the way in which the food is arranged when it is exposed for sale and the
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16.
setting in which the food is displayed with a view to sell, but does not include any
form of labelling or advertising, and “present” shall be construed accordingly;
xxxiv. “processed”, in relation to any food, means having undergone any treatment resulting
in a substantial change in the original state of the food, but does not include dividing,
parting, severing, boning, mincing, skinning, paring, peeling, grinding, cutting,
cleaning, trimming, deep-freezing, freezing, chilling, milling, husking, packing or
unpacking, and “unprocessed” shall be construed accordingly;
xxxv. “processing aid” means any substance not consumed as a food by itself, intentionally
used in the processing of raw materials , foods or their ingredients to fulfill a certain
technological purpose during treatment processing, and which may result in the
unintentional but technically unavoidable presence of residues of the substance or its
derivatives in the final product, provided that these residues do not present any
health risk and do not have any technological effect on the finished product.
xxxvi.
xxxvii.
“proprietor” includes the owner, the occupier and any other person having
management or control of any eating house, hotel or restaurant;
the
“refrigerating factory” means an establishment employing refrigerating machinery
or ice for the purpose of refrigeration, or a place otherwise artificially cooled where
articles of food are stored below a temperature of 45 degrees Fahrenheit and includes
a cold storage,
xxxviii. “section means a section of the Ordinance;
xxxix. “substance” includes any natural or artificial substance or other matter, whether it is in
solid or liquid form or in the form of a gas or vapour;
xl.
“treatment”, in relation to any food, includes subjecting it to heat or cold;
xli. “young children” means children aged between one and three year;
xlii. “ Food Authority” here means Executive District Officer Health.
xliii. “Food Testing Laboratory” for the purpose of this Rule means any place where the
food is to be checked in accordance with the standard set forth by the Government.
xliv. “Government” means the Government of the Punjab.
NOTE: - In these Rules, the symbols specified in the first column of the following table
shall have the meanings specified in relation to those symbols in the second column of
the table.
First column
Symbol.
C
Cm
Second Column
Meaning .
Degrees in Celsius scale of temperature.
Centimeters.
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17.
g.
I.U
Kcal.
KGv
Kg.
Kj
mcg /µg
mg
ml
mm
ppm
%
m/m
w/v
w/w
v/v
3.
grams
International Units.
Kilocalories
Kilograv.
Kilograms
Kilojoules
micrograms
milligrams
milliliters
millimeters
parts per million
percent
mass by mass
weight by volume
weight by weight
volume by volume
Warranty—
Every trader selling an article of food to a vendor shall, if the vendor so requires,
deliver to the vendor a warranty in Form 4;
Provided that no warranty shall be necessary if the label on the article of food or the
cash receipt of that article contains a warranty certificate that the food contained in
the package or container or mentioned in the cash-memo is the same in nature,
substance or quality as demanded by the vendor.
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18.
4. “Food additive” means any safe substance that is intentionally introduced into on a food
in small quantities in order to affect the food’s keeping quality, texture, consistency,
appearance, odour, taste, alkalinity, or acidity, or to serve any other technological function in
the manufacture, processing, preparation, treatment, packing, packaging transport, or storage of
the food, and that results or may be reasonably expected to result directly or indirectly in the
substance or any of its by products becoming a component of, or otherwise affecting the
characteristics of the food, and includes any colouring substance, preservative, flavour, flavour
enhancer, antioxidant and food conditioner, but shall not include
a)
Vitamins; Minerals or other nutrients in so far as they are used solely for the purpose of
fortifying or enriching food or of restoring the constituents of food;
b)
herbs or spices when used as seasoning
c)
hops;
d)
salt;
e)
yeast or yeast extracts;
the total products of any hydrolysis or autolysis of food proteins;
f)
starter cultures;
g)
h)
malt or malt extract;
i)
any substance which is present in food solely as a result of its addition to animal, bird or
fish feeding stuffs or its use in a process or treatment carried out in crop husbandry,
animal husbandry, veterinary medicine or storage (including any pesticide, fumigant,
sprout depressant or veterinary medicine), or
j)
air or water.
4.1
The addition to any article of food of any food additive in contravention of the
following instructions shall be deemed to be a contravention within the meaning of section 4.
a)
No person shall import, manufacture, advertise for sale or introduce in to or on any
food--i.
ii.
any permitted food additive which does not comply with the standard prescribed
in these rules, where such standard is so specified.
iii.
b)
any food additive other than a permitted food additive; or
No food shall contain any food additive other than those specified in this rule
unless it is approved by the notification of the Government.
Additives used as ingredients in pre-packed foods to perform certain functions shall be
declared in the labelling by the appropriate category name of the function along with
their chemical names or European community number (E.C.No.) the categories are: -
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19.
Acid
Flour treatment agent
Acidity regulator
Gelling agent
Anti caking agent
Glazing agent
Anti-foaming agent
Humectant
Antioxidant
Modified starch
Bulking agent
Preservative
Colour
Propellant gas
Emulsifier
Raising agent
Emulsifying salts
Stabiliser
Firming agent
Sweetener
Flavouring agent
Thickener
Flavour enhancer
If an additive serves more than one function in food the category name which represents its
principal function must be used to describe it. Where no category name is available for the
function performed by an additive in a food, the additive must be declared in the ingredients
list by its specific name.
c)
Labelling of food additive: - No person shall sell a food additive unless the label on the
package carries: i. The common name or appropriate designation and chemical name.
ii. The European community number (E.C. No).
iii. The lot number of food additive
4.2
Carry over of food additives. (a) For the purpose of the standards specified in
appendix II of Rule 12, the “carry over” principle applies to the presence of food additives
such as colours, flavouring agents, antioxidants, anti-caking agents, emulsifying and stabilizing
agents, and preservatives in food, as a result of the use of raw material or other ingredients in
which these additives were used. The presence of contaminants is not covered for this purpose
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20.
b)
The presence of an additive in food through the application of the carry over principle
is admissible in general unless otherwise specifically prohibited in these rules or in appendix II
provided the total additive including the carry over through the raw material or other
ingredients and it does not exceed the maximum amount so permitted.
5. Colouring matter in Food--- The addition to any article of food of any colouring matter
in contravention of the following instructions shall be deemed to be contravention within the
meaning of section 4: a) Synthetic Colours: - No synthetic colour or mixture thereof except the following shall be
used in the preparation of any food as given in the table below : Where an extraneous colouring matter has been added to any article of food that shall be
written on the label attached to any package of food so coloured statement in capital letters as
(contains permitted food colours*______________________) Blank is to be filled with colour
index name of colour used.
The list of permitted synthetic colours is given in the table below.
Colour Index
No
Colour Index
Name
Common Name
Chemical Name.
EEC. NO.
(a)
73015
Food Blue 1
Indigo Carmine
Indigoid
E132
(b)
42090
Food Blue 2
Brilliant Blue F.C.F
Triarylmethane
E133
(c)
42053
Food Green 3
A. F. Green No.3
Triarylmethane
E143
(d)
15985
Food Yellow 3
Sunset Yellow F.C.F
Monoazo
E110
(e)
19140
Food Yellow 4
Tartrazine
Monoazo
E102
(f)
14720
Food Red 3
Carmoisine
Monoazo
E122
(g)
16255
Food Red 7
Ponceau 4R
Mono Azo
E124
(h)
45430
Food Red 14
Erythrosine B.S
Xanthene
E127
Indigo Carmine:Common Name
Synonyms
Color of the 0.1 per cent
(m/v) solution in distilled water.
Indigo Carmine
Indigotine, FD and C Blue No.2 ,
CI Food Blue 1,
E.E.C. Serial No. E.132, L-Blau2
Blue
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31.
limit of permitted synthetic food colour shall not exceed 200 parts per million of the
final food or beverage for consumption.
h)
i)
j)
Colour mixture: - A mixture of two or more permitted synthetic food colour
conforming to the prescribed standard without diluents and filler material and meant to
be used for imparting colour to food.It may contain permitted preservatives and
stabilizers.
No person shall sell a mixture of permissible food colour for use in or upon any food
unless the container carries a label stating the following: a) The word “food colour mixture” in capital words in a prominent position.
b) The common name, the colour index name, and chemical name of the synthetic
colours used in the mixture.
c) The ingredients shall be specified in descending order of the proportions by weight.
Colour preparation: - (1) A preparation containing one or more of the permitted
synthetic food colours conforming to the prescribed standards along with diluents and or
filler material and meant to be used for imparting colours to food. It may contain
preservatives and stabilizers permitted for that purpose. The colour preparation would
be either in the form of liquid or powder. The powder preparation shall be reasonably
free from lumps and any visible extraneous / foreign matter. Liquid preparation shall be
free from sediments. Only the following diluents or filler material shall be permitted to
be used in colour preparation conforming to the prescribed standards: a)
potable water.
b)
Edible common salt.
c)
Sugar.
d)
Dextrose monohydrate.
e)
Liquid Glucose.
f)
Sodium Sulphate.
g)
Tartaric acid.
h)
Glycerine.
i)
Propylene Glycol
j)
Acetic acid, dilute.
k)
Sorbitol food grade.
l)
Citric acid.
m) Sodium carbonate and sodium hydrogen carbonate
n)
Lactose
o)
Ammonium, sodium and potassium alginates
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32.
p)
Dextrins
q)
Ethyl acetate
r)
Starches
s)
Diethyl ether
t)
Ethanol
u) Glycerol mono, di and triacetate
v) Edible oils and fats
w) Isopropyl alcohol
x) Bees wax
y) Sodium and ammonium hydroxide
z)Lactic acid
aa) Carragenan and gum Arabic
bb)Gelatin
cc)Pectin
(2) No person shall sell a preparation of permitted colours for use in or upon food unless
its container carries a label stating the following particulars.
a) The word “ Food colours preparation” in capital words in a prominent position,
two times larger in size than other words (sentence) used on the container.
b) The name of various ingredients used in the preparation.
c) The name of the filler shall be in a prominent position equal in size to the words
“Food colours preparation” and shall be marked by a line all around as boundary
line and no other matter shall be printed within such line.
6. “Preservatives in food, use of preservatives for the purpose of analysis ” means any
substance which is capable of inhibiting, retarding or arresting the process of fermentation,
acidification or other decomposition of food or of masking any of the evidences of putrefaction
but it does not include common salt, salt petre, sugars, lactic acid, acetic acid, glycerine,
alcohol, herbs, hop extract, spices and essential oils used for flavouring purposes or any
substance added to food by the process of curing known as smoking.
6.1 The addition to any article of food of any preservative in contravention of the following
instructions shall be deemed to be a contravention within the meaning of section 4: a)
No preservative other than those shown below shall be used in or upon any food;
i)
Benzoic acid including salts thereof,
ii)
Sulphurous acid including salts thereof,
iii)
Nitrates,Nitrites of Sodium or Potassium in respect of foods like ham, pickled
meat,
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33.
iv)
Sorbic acid (E200) including its sodium (E201), potassium (E202)and calcium
(E203) salts. Propionate of calcium or sodium, lactic acid and acid calcium
phosphate.
v)
Nicin
vi)
Methyl, Ethyl or propyl para-hydroxy Benzoate (Parabenzs)
vii)
Propionic acid (E280), including esters or salts thereof.
viii)
Sodium diacetate, and
ix)
Sodium, potassium and calcium salts of lactic acid.
b)
Use of more than one preservative prohibited: - No person shall use in or upon a food
more than one preservatives:
Provided that where in column (2) of the Table given below, the use of more than one
preservatives may be used in combination with one or more alternatives, provided the quantity
of each preservative so used does not exceed such number of parts out of these specified for
worked out on the basis of the proportion in which such preservatives are combined.
ILLUSTRATION: - In the group of foods specified in item 6 of the table given below subrule-c, sulpher dioxide or Benzoic acid can be added in the proportion of 40 parts per million
or 200 parts per million respectively. If both preservatives are used in combination and the
proportion of sulphur dioxide is 20 part per million, the proportion of Benzoic acid shall not
exceed the proportion of 100 parts per million.
c) The use of preservative shall be restricted to the following group of foods specified in the
first column of the following table and may contain the preservative specified in the second
column in proportion not exceeding the number of parts (estimated by weight) per million
specified in the third column: 1
2
Article of food
1
Sausages and sausage meat containing raw meat,
cereals and condiments
2
3
Preservative
Part per million
Sulphur
dioxide
450
Sulphur
dioxide
2,000
-do-do-
2,000
Fruit, Fruit pulp or juice (not-dried) for conversion
into jam or crystallized glace or cured fruit or other
products---a)
Cherries
b)
Strawberries and raspberries
c)
Other fruits
1,000
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38.
potassium
salts
(calculated as
sorbic acid)
40. Fruit juices ( tin, pouches or selling through
dispensers)
-do-
500
41. Nectars, ready-to-serve beverages in bottles,
pouches or selling through dispensers.
-do-
50
42. Prunes
Potassium
Sorbate
( Calculated
as
sorbic acid)
1000
(i.)
Sulphur dioxide shall not be added to meat or to any food recognizable as a source
of Vitamin B, except as provided for in sub-rule above.
(ii.) No food shall contain compounds of boron, salicylic acid or formaldehyde.
(iii.) No food shall contain sorbic acid or its compounds in excess of 0.1percent by
weight.
d)
Use of preservatives in mixed foods: - In a mixture of two or more food mentioned
against each item in the table, the use of preservative or preservatives shall be restricted
to the limit up to which the use of such preservative or preservatives is permitted for the
food or groups of food contained in such mixture.
ILLUSTRATION:- In the food specified in the table given ,sulphur dioxide can be
added to dehydrated vegetables in the proportion of 2,000 part per million. If this is
mixed with the food specified in the said table, that is to say tomato puree and paste,
where benzoic acid is permitted to an extent to 250 ppm, then in the mixture containing
equal parts of these two foods, the proportion of Sulphur dioxide and benzoic acid, shall
be 1,000 p.p.m. and 125 p.p.m. respectively.
e)
Container of food which contains preservatives not to be marked “pure”----- The
word “pure” shall not be used on the label of the container of any food which contains
preservative.
f)
Labelling of preservatives for sale--- No preservative shall be sold for use in food
unlessi)
The label carries the common name;
ii)
The chemical name;
38

39.
iii)
iv)
v)
vi)
6.2
The net weight;
Adequate directions for use in accordance with the
limits prescribed for such preservatives and;
The name and address of the manufacturer.
The material safety data sheet(MSDS)
Addition of preservative in the sample for the purpose of analysis--i)
Any person appointed as a food inspector under section 16, taking a sample of
milk or milk products for analysis may add a preservative to the sample for the
purpose of maintaining such sample in a condition suitable for such analysis.
ii)
The preservative that shall be used for such purpose shall be the liquid
commonly known as ‘Formalin’ that is to say a liquid containing about 40 per
cent of formaldehyde in aqueous solution.
iii)
The amount of such preservative that shall be added shall be approximately one
drop of formalin added from a dropping bottle to every 50ml of milk or milk
products in the sample.
iv)
The vessel, in which a sample of milk or milk products to which formalin has
been added under this rule is kept, shall have affixed to it a label that the
sample has been artificially preserved.
7. “Flavouring compounds and agents in food” mean any substance that when added to
food is capable of imparting flavour to that food and includes flavouring substances, flavour
extracts or flavour preparations.
7.1 The addition to any article of food of any flavouring agent in contravention of the
following clauses shall be deemed to be a contravention within the meaning of section 4:
a)
No food shall contain any flavouring agent, which are by themselves toxic or contain
contaminant materials which are toxic.
b)
Flavouring agents may be of following types.
i)
Natural flavours and natural flavourig substances:
“Natural flavours” and “natural flavouring substances” are flavour preparations and
single substance respectively, acceptable for human consumption, obtained exclusively
by physical processes from vegetable, fruit, in their natural state.
ii) Natural-Identical flavouring substances:-
39

40.
“Natural-identical flavouring substances are substances chemically isolated from
aromatic raw materials or obtained synthetically; they are chemically identical to
substances present in natural products intended for human consumption, either
processed or not.
iii) Artificial flavouring substances: Artificial flavouring substances are those substances, which have not been
identified in natural products intended for human consumption either processed or not.
c)
Any food which contains any natural flavouring agents shall be labelled with the legend
‘NATURAL FLAVOUR’ or CONTAINS NATURAL FLAVOURING’.
d)
Any food, which contains any artificial flavouring agents or any natural identical
flavouring agents’ shall be labelled with the legend ‘ARTIFICIAL FLAVOUR’ or
‘IMITATION FLAVOUR’.
e)
Restriction on use of flavouring agents: The use of the following flavouring agents are prohibited in any article of food, namely:
i)
ii)
Tonka bean (dipteryl odorate); and
iii)
ß-asarone and cinamyl anthracilate
iv)
Estragol
v)
Ethyl methyl ketone
vi)
Ethyl-3-phenyl glycidate
vii)
Eugenyl methyl ether
viii)
Methyl β-napthyl ketone
ix)
P.Propylanisole
x)
Saffrole and isosaffrole
xi)
f)
Coumarin and dihydrocoumarin;
Thujone and isothujone α & β thujone
Solvent in flavour—Diethylene glycol and monoethylether shall not be used as solvent
in flavours.
7.2 “Flavour enhancer” means any substance, which is capable of enhancing or improving
the flavour of food, but does not include any sauce, gravy, gravy mix, soup mix, spice or
condiment.
a) No person shall import, sell, advertise, manufacture, consign or deliver any flavour
enhancer for use in food intended for human consumption other than:-
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41.
i)
Monosodium salt of L-Glutamic acid (monsodium L-Glutamate).Sodium or
calcium salts of guanylic acid or inosinic acid or a combination thereof.
ii)
Yeast extract or dried inactive yeast or autolyzed yeast or a combination
thereof.
iii)
No person shall import, sell, advertise, manufacture, consign or deliver the
flavour enhancer mono-sodium salt of L-glutamic acid unless it contains not
less than 99 per cent of the monosodium salt calculated on a water free basis,
and derive solely from vegetable sources.
iv)
No person shall import, sell, advertise, manufacture, consign or deliver the
flavour enhancer sodium or calcium salts of guanylic acid or inosinic acid or a
combination thereof unless it contain not less than 97 per cent and not more
than the equivalent of 102 per cent of the sodium or calcium salt of guanylic or
inosinic acid calculated on a water-free basis, and derived solely from
vegetable source.
v)
No person shall import, sell, advertise, manufacture, consign or deliver the
flavour enhancer yeast extract or dried inactive yeast or autolyzed yeast or a
combination thereof unless it contains not more than 0.04 mg per gram of total
folic acid (approximately 0.008 milligram of pteroyglutamic acid per gram of
yeast) and derived solely from saccharomyces cerevisiae or saccharomyces
fragilis or torula yeast (candida utilize) or a combination thereof.
8.
Antioxidants in food:- means a substance which when added to food retards or
prevents oxidative deterioration of food and does not include sugar, cereal oils, flours, herbs
and spices.
8.1 Restriction on use of anti-oxidants:- No anti-oxidant other than lecithin, ascorbic acid
and tocopherol shall be added to any food unless otherwise provided in Appendix – II and
Appendix B of these rules.
Provided that the following anti-oxidant, not exceeding in concentration mentioned
against each, may be added to edible oils and fats except desi ghee and butter, namely:-
1.
2.
3.
4.
Ethyl gallate
Propyl gallate
Octyl gallate
Dodecyl gallate
0.01 per cent
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42.
5. Ascorbyl palmitate
6. Butylated hydroxyanisole (BHA)
7. Citric acid
8. Tartaric acid
9. Galic acid
10 Resin Guaiace
11 Tertiary butyl hydro quinine (TBHQ)
0.02 per cent
0.02 per cent
0.01 per cent
0.05 per cent
0.02 per cent
Provided that dry mixes of Rasgollas and similar may contain butylated hydroxyanisole
(BHA) not exceeding 0.02 per cent calculated on the basis of fat content.
Provided further that anti-oxidants permitted in these rules may be used in permitted
flavouring agents in concentration not exceeding 0.01 percent.
Provided further that wherever butylated hydroxylanisole (BHA) is used is used in
conjunction with the anti-oxidants mentioned at items Nos.1 to 4 of the preceding proviso, the
quantity of the mixture shall not exceed the limit of 0.02 percent.
Provided also that desi ghee and butter may contain butylated hydroxylanisole (BHA)
to be used in conjunction which shall not exceed 0.02 percent.
Provided also that fat spread may contain butylated hydroxylanisole (BHA) or
Tertiary-butyl-hydro quinone (TBHQ) in a concentration not exceeding 0.02 percent by
weight on fat basis.
Provided further that ready to eat dry breakfast cereals may contain butylated
hydroxylanisole (BHA) not exceeding 0.005 percent (50p.p.m).
Provided also that ready to eat drink infant milk substitute, lecithin and ascrobyl
palmitate may be used up to a maximum limit 0.05gm /100 ml. and 1 mg/ 100mll
respectively.
Provided that chewing gum/ bubble gum may contain
(BHA) not exceeding 250 ppm.
butylated hydroxylanisole
8.2 Use of anti-oxidants in Vitamin D Preparation:- Vitamin D preparation may contain
anti-oxidants prescribed in these rules not exceeding 0.08 per cent.
42

45.
9.
“Food Conditioners, stabilizers in food”means any substance that is added to food for
a technological purpose to obtain the desired food and includes emulsifiers, antifoaming agents,
stabilisers, thickeners, modified starches, gelling agents, acidity regulators, enzymes, solvents
and anticaking agents, but shall not include preservative, colouring substance, flavouring
substance, flavour enhancer and antioxidants.
9.1 The addition to any article of food of any food conditioner in contravention of the
following clauses shall be deemed to be a contravention within the meaning of section 4;
i) The substances specified in table 1 and in column (2) of table II given below shall be
permitted food conditioners.
ii) Notwithstanding sub-rule (i) the addition of food conditioner to food is prohibited except as
otherwise permitted by these rules.
iii) Notwithstanding sub-rule (i) where the addition of food conditioner to food is permitted by
these rules, only food conditioner specified in table I may be added to such food.
Provided that the food conditioner specified in column (2) of table II may also be added to the
food specified opposite thereto in column (1) of the said table.
TABLE I
The following food conditioners listed under their class names are permitted in food:1.
Emulsifiers and anti-foaming agents.
Acetylated monoglycerides
Dimethylpolysiloxane
Glyceryl monostrearate
Lecithins
Monoglycerides and diglycerides and their lactic, tartaric, diacetyl
acid esters.
tartaric and citiric
Phosphoric acid (orthophosphoric acid) and its sodium, potassium and calcium
monobasic, diabsic, and tribasic salt
Polyglycerol esters of fatty acid
Polyglycerol esters of interesterified ricinoleic acid
Polyoxyethylene sorbitan fatty acid esters
Propylene glycol alginate
53

51.
The following emulsifying and stabilising agents may be added to fruit products:
1.
Pectin.
2.
Sodium alginate
3.
Calcium alginate
4.
Alginic acid
5. Propylene glycol alginate
The addition of the following anticaking agents to table salt, onion powder, garlic
powder, fruit powder and soup powder shall contain in concentration not exceeding 2.0 per
cent, either singly or in combinations, namely:1.
Carbonates of calcium and magnesium;
2.
Phosphates of calcium and magnesium;
3.
Silicates of calcium, magnesium, aluminium or sodium or silicon dioxide;
4.
Myristates, palmitates or stearates of aluminium, ammonium, calcium, potassium or
sodium.
Provided further that calcium, potassium or sodium ferrocyanide may be used as crystal
modifiers and anti-caking agent in common salt, iodised salt combination expressed as
ferrocyanide.
Dimethyl polysiloxane, food grade may be used as an antifoaming agent in edible oils
and fats for deep fat frying upto a maximum limit of 10 parts per million.
9.2
i) “Antifoaming agent” means substance, which retards deteriorative change and
foaming height during heating.
Spreadasil silicon spray (Dimethyl polysiloxane) if used as release agent in
confectionery shall not exceed 100 ppm of the finished product.
ii) “Humectant” (a) means any substance which, when added to food, absorb moisture
and maintain the water content of food.
(b) No person shall sell any food containing glycerine unless it is expressly permitted
by these rules.
iii) “Sequestrant” means any substance which, when added to food, combines with a
metal ion in the food and renders the metal ion inactive so as to stabilize certain
characteristics associated with the food, including color, flavour and texture.
No person shall sell or advertise for sale, with a view to its use in the
preparation of food for human consumption, any sequestrant other than a permitted
sequestrant as given below.
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52.
Citric acid, phosphoric acid and tartaric acid or the calcium salts of the abovementioned acids as well as glycine may be added to food to serve as sequestrants.
Calcium disodium ethylenediaminetetra acetate (EDTA) a sequerant may be
used only in the following:a) canned fish including crusta ceans at a level not exceeding 250 ppm and
b) mayonnaise, salad dressing, french dressing and margarine at a level not
exceeding 75 ppm.
iv) “Emulsifier”, means a substance which forms or maintains a uniform mixture of
two or more immisible phases such surfaces as oil and water in a food”.
v) “Antifoaming agent” means a substance, which prevents or reduces foaming
vi) “Stabiliser” means any substance, which makes it possible to maintain the physico
chemical state of a food including any substance, which enables a homogenous
dispersion
of two or more immisible substances in a food to be maintained and any substance,
which stabilises, retains or intensifies an existing colour of a food.
vii) “Thickener” means a substance, which increases the viscosity of a food.
viii) “Gelling agent” means a substance, which gives a food texture through formation
of a gel.
ix) “Acidity regulator” means a substance, which alters or controls the acidity or
alkalinity of a food.
x) “Anticaking agent” means a substance, which reduces the tendency of particles of
food to adhere to one another.
xi) “Bulking agent” means a substance other than air or water, which contributes to the
bulk of a food without contributing significantly to its available energy value.
xii) “Firming agent” means a substance, which makes or keeps tissues of fruit or
vegetables firm and crisp or interacts with gelling agents to produce or strengthen a gel.
xiii) “Foaming agent” means a substance, which makes it possible to form or maintain
a uniform dispersion of a gaseous phase in a liquid or solid food.
xiv) “Glazing agent” means a substance which, when applied to the external surface of
a food, imparts a shiny appearance or provides a protective coating.
xv)
1)“Gaseous Packaging agent” means any substance used;
a) As an aerating agent or propellant in the storage or packaging of any
fluid food; or
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53.
b) To displace air in a sealed package or in a place of storage, in the storage
or packaging of any food.
2) No person shall use in the storage or packaging of any food any gaseous
packaging agent other thana) Carbon dioxide
b) Nitrogen; and
c) Helium
xvi) “Raising agent”, means a substance or combination of substances, which liberate
gas and thereby increase the volume of dough.
xvii) “Buffering agent” are materials used to counter acidic and alkaline changes
during storage or processing steps, thus improving the flavour and increasing the
stability of food.
xviii) “Modified starch” A product obtained from the treatment of starch with certain
chemicals to modify the physical characteristic of the native starch. It is used in
desserts, pie filling, gravies and fabricated food as thickeners, binders and stabilizers.
10.
Non-nutritive constituents and Artificial sweetening agent in food, means any
substance that, when added to food, is capable of imparting a sweet taste to that food but does
not include any sugar, other carbohydrate, polyhydric alcohols, honey and moreover does not
have nutritive properties.
10.1
The addition to an article of food of any artificial sweetening agent / non-nutritive
sweetener in contravention of the following clauses shall be deemed to be a contravention
within the meaning of section 4;
a)
Any food which purports to be or is presented for any special dietary use by man, by
reason of the presence of any constituent which is not utilised on normal metabolism
shall bear on its label a statement of the percent by weight of such constituent and in
(juxtaposition with the name of such constituent the word “artificial” or “artificial
sweetening agent”.
b)
Where an artificial sweetening agent/ non-nutritive sweetener has been added to any
food the label shall bear in lieu of the statement prescribed in clause (a) ‘contains
artificial sweetening agent (here state the appropriate designation of the artificial
sweetening agent (here state the
appropriate designation of the artificial
sweetening agent in capital letters) ________ (here state the percentage by weight of
artificial sweetening agent in such food). AN ARTIFICIAL SWEETENING AGENT,
NON-NUTRITIVE SWEETENER WHICH SHOULD
BE USED
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54.
ONLY BY PERSONS WHO MUST RESTRICT THEIR INTAKE OF
ORDINARY SWEETS.
c)
The use of artificial sweetening agents / non-nutritive sweetener in or upon any food,
which is consumed by children for refreshment, shall be prohibited.
d)
The use of artificial sweetening agents in or upon supari, processed supari, pan masalas,
pan flavouring substance, confectionery, chewing substances and including any such
food is prohibited.
10.2 No artificial sweetening agent / non-nutritive sweetener except the following shall be
used in the preparation of any food:i)
10.3
S.No
1
1
Saccharine and its sodium salt (E.954)
ii) Aspartame (E.951)
iii) Acesulfame K (E.950)
Restriction on use and sale of artificial Sweeteners: No artificial sweetener shall be
added to any article of food.
Provided that artificial sweetener may be used in food articles in the table below in
quantities not exceeding the limits shown against them.
Table
Name of
Artificial
Sweetener
Article of Food
2
Saccharin
Sodium
Maximum Limit
of Artificial
Sweetener
3
4
Carbonated Water
100ppm
Soft Drink Concentrate
100ppm
Pan Flavouring Material
8.0percent
Synthetic Syrup for dispenser
450ppm
Sweets ( Carbohydrates based and milk products
based):Halwa,Boondi Ladoo, Jalebi, Khoya,
Burfim, Gulab Jamun, Rasogolla and similar milk
product based sweets sold by any name.
500ppm
Chocolaate (White, milk, plain, composite and
filled)
500ppm
Sugar based /sugar free confectionery
3000ppm
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56.
“PAN FLAVOURING MATERIAL”
Explanation II: Maximum limit of artificial sweetener in soft drink concentrate shall be as
in reconstituted beverage or in final beverage for consumption. Soft drink concentrate label
shall give clear instruction for reconstitution of products for making final beverage.
No mixture of artificial sweeteners shall be added to any article of food or in the
manufacture of table top sweeteners.
Provided that in case of carbonated water, soft drink concentrate and synthetic syrup for
dispenser, wherein use of aspartame and acesulfame potassium have been allowed in the
alternative, as per Table given, these artificial sweeteners may be used in combination with
one or more alternative if the quantity of each artificial sweetener so used does not exceed
the
maximum limit specified for that artificial sweetener in column (4) of the said Table as
may be worked out on the basis of proportion in which such artificial sweeteners are
combined. The products containing mixture of artificial sweeteners shall bear the label as
provided in rule 18.
ILLUSTRATION:-In column (3) of the said Table, in carbonated water, Aspertame
(Methyl Ester) or Acesulfame Potassium may be added in the proportion of 700ppm or
300ppm respectively. If both artificial sweeteners are used in combination and the
proportion of aspartame (Methyl Ester) is 350ppm, the proportion of Acesulfame
Potassium shall not exceed the proportion of 150ppm.
No person shall sell table top sweetener except under label declaration as provided in these
rules.
Provided that aspartame may be marketed as a table top sweetener in tablet or granular form in
moisture proof package and the concentration of aspartame shall not exceed18 mg per 100 mg
of tablet or granule.
10.4. The label statement of foods containing artificial sweetening agents / non-nutritive
sweetener shall, in addition, conform to the requirements of any other
provisions of these
rules.
10.5 Artificial sweetening agents / non-nutritive sweetener and sugar shall not be used in
combination in any food.
10.6 a) An artificial sweetening agent / non-nutritive sweetener preparation in a tablet,
granular, powder or liquid form shall be the product of the artificial sweetening agent in a base
which may contain any of the substance given below: Acacia (gum arabic), agar, alginic acid and its sodium, potassium and ammonium slats,
calcium alginate and propylene, glycol alginate, carrageenan, citric acid, dextrin,
dextrose, ethyl alcohol, gluconodelta-lactone, glycerol, guar gum, karaya gum,
64

57.
hydroxypropylmethylcelluloselactose, L-leucine, locust bean gum, mannitol,
methylcellulose, mono-di-and polysaccharides, pectin, potassium acid tartrate, propylene
glycol, sodium bicarbonate, sodium carboxymethylcellulose, sodium citrate, sodium
phosphate, sorbitol, tartaric acid, tragacanth gum, water, xanthan gum.
b) A liquid preparation of artificial sweetening agents / non-nutritive sweetener may
contain sulphur dioxide, benzoic acid or sorbic acid in a proportion not exceeding at total
of 2000 ppm whether present singly or in any combination as permitted preservative.
c) An artificial sweetening agents / non-nutritive sweetener preparation may contain
polyethylene glycol in a proportion not exceeding 1 per cent and other food conditioners as
specified by these rules.
d) There shall be written in the label of a package containing an artificial sweetening
agents / non-nutritive sweetener preparation—
i)
In not less than 10 point lettering, the words “artificial sweetening agent / nonnutritive sweetener” to be followed immediately by the name of the artificial
sweetening agent / non-nutritive sweetener —
ii)
a statement of concentration—
a)
b)
10.7.
in the case of liquids, as percentage weight in volume; and
c)
iii)
in the case of tablets, as milligrams per tablet;
in the case of granules or powder as milligrams per serving contained in a
sachet or similar package;
a statement indicating the equivalence of the artificial sweetening agents / nonnutritive sweetener both in sweetness and energy;
Artificial sweetening agents / non-nutritive sweetener shall not be sold unless the
package carries a label showing: i)
The words “artificial sweetening agent / non-nutritive sweetener” to be followed
immediately by the name of the artificial sweetening agent / non-nutritive
sweetener.
ii)
The chemical name;
iii)
iv)
Adequate direction for use in foods.
A statement of concentration—
a)
in the case of tablets as milligrams per tablet;
b)
in the case of granules or powder as milligrams per serving contained in a
sachet or similar package;
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58.
c)
a statement indicating the equivalence of the artificial sweetening agent /
non-nutritive sweetener both in sweetness and energy;
d)
The words “not recommended for children except on medical advice”
except where the artificial sweetening agent preparation contains
aspartame as the only artificial sweetening agent / non-nutritive
sweetener; and
e)
a statement in the form “not recommended for phenylketonurics”
and pregnant women” where the artificial sweetening
agent/ non-nutritive sweetener/preparation contains aspartame
11.
“Unsound food and food injurious to health / Incidental constituent” means any
extraneous substances, metal contaminants, Crops contaminants and naturally occurring
toxic substances / mycotoxin residue, drug residue; antibiotic residue harmonal residue,
insecticides residue, pesticides residue , microorganism and their toxins, and irradiated
constituents that is contained or present in or any food but does not include any colouring
matter, preservative, flavouring agent, flavouring enhancer, anti-oxidant, food conditioners,
artificial sweetening agent, nutrient supplement.
No person shall keep, carry, spread or use, or cause or permit to be kept, carried,
spread or used any toxic, noxious or harmful substance so as to expose a food intended for
sale to the risk of contamination by that substance at any time in the coarse of preparation,
manufactured, storage, packaging, carriage, delivery, or exposure for sale, of the food. No
person shall import, prepare or advertise for sale or sell any food containing any incidental
constituent except as otherwise specified in these rules. Any article of food shall be
considered as injurious to health and unfit for human consumption within the meaning of
section 5, if
it is putrefied or decayed or emits a bad smell ; or
it is infested with insects ; or
it has evidence of filth or of rodent excretion or hair.
1. Poisonous Metal :(a) No person shall import, prepare or advertise for sale or sell any food , specified
in column (2) of the table below, which contains any metal specified in excess of the quantity
specified in column (3) of the said table.
Metal
Lead
Article of Food
(i)
Parts per
million by
weight
Beverages:
66

63.
medicine), manufacture, processing, preparation, treatment, packing, packaging, transport or
holding of articles of such foods as a result of environmental contamination.
(2) No article of food specified in column (2) of the Table below shall contain crop
contaminant specified in the corresponding entry in column (1) thereof in excess of quantities
specified in the corresponding entry in column (3) of the said table:TABLE
Name of the contaminants
1
Aflatoxin
Article of Food
mg /Kg
2
3
All articles of food excluding
food grains, cereals.
0.03
Naturally Occurring Toxic Substances:-The toxic substances specified in column (1) of the
table below, which may occur naturally in any article of food, shall not exceed the limit
specified in the corresponding entry in column (2) of the said table.
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64.
TABLE
Name of Substance
Maximum Limit
1
2
Agaric acid
100 ppm
Hydrocyanic acid
5ppm
Hypericine
1 ppm
Saffrole
10ppm
3. Drug Residue:In these rules drug means any substance or mixture used internally for therapeutic,
prophylactic or growth promotion purposes or for modification of physiological function or
behaviour in animals.
Drug residue means the parent compounds of the drug and their metabolities in any
edible portion of the animal product, and include residues of associated impurities of the drug
concerned.
The amount of antibiotic mentioned in column (2) on the sea foods including
shrimps, prawns or any other variety of fish and fishery products shall not exceed the tolerance
limit prescribed in column (3) of the table given below.
TABLE
S.NO
Name of Antibiotics
Tolerance Limit mg /Kg (ppm)
1
2
3
1.
Tetracycline
0.1
2.
Oxytetracycline
0.05
3.
Trimethoprim
0.05
4.
Oxolinic acid
0.3
The use of any of the following antibiotics and other Pharmacologically active substances shall
be prohibited in any unit processing sea foods including shrimps, prawns or any other variety
of fish and fishery products;
TABLE
72